This salad relies on three simple, but absolutely delicious elements: tender endive, warm slab bacon, and creamy buttermilk ranch dressing. I like to finish things off with excessive amounts of black pepper, but that part's up to you. 

Endive with Bacon and Buttermilk Ranch Dressing

The avocado and trout salad part of this recipe has been adapted from a recipe in 

. When mounded onto thick slices of toast, it becomes a meal. I have been buying Trader Joe's smoked trout for years and using it in simpler preparations (olive oil, lemon, crackers), but this is a better use of it yet—the smokiness of the trout permeates the salad, and the whole combination tastes fresh and bright, just the ticket this time of year. I haven't tried using canned salmon or tuna, but I imagine those would be good substitutes if you can't find smoked trout. Re Trader Joe's smoked trout: I use two of their 3.9 oz tins for this recipe.

Smoked Trout and Avocado Salad Toasts

I love how the sweetness of the walnut vinaigrette plays off the bitterness of the endive.  This would be a beautiful accompaniment roast chicken or duck at your next dinner party.

Roasted Endive with Walnut Vinaigrette

This is a Roman recipe from Ada Boni's Italian Regional Cooking, a 1960s cookbook. It's a classic side dish to go with some roast beef or other roast vegetables. Extremely low maintenance, just throw everything together in a pot and cover -- just cook it very, very slowly and gently, and remember to take a peek every now and then. Mint is a really typical Roman herb, but you could basil or fresh oregano for the mint leaves. You can prepare this ahead of time and simply warm it up gently in the same pot before serving.

Braised Whole Belgian Endives (Indivie Intere a Crudo)

I served this tender, cream-laden endive with lentil soup, but you can use just about any hearty, vegetable-based soup you like. Whatever you do, be sure to spoon some of the dish's 

 onto the top. It adds richness and ties the two together.

Buttery Braised Belgian Endive 

My dad was a wonder in the kitchen. He could whip up some amazing Chinese dishes, chicken liver pate, a mean stew and a perfect hollandaise. Toward the end, many things he cooked us we dubbed "fat cooked in fat"—crab, cream, butter and sherry simmered together and glopped on toast, a whole pile of fried chicken wings he called "dinner." One such dish I always loved was endive baked in a cheesy cream sauce with bacon. A real anomaly considering he otherwise avoided lettuce like the plague. But this dish was comforting and wonderful and I occasionally make it for a special treat. Along grilled rib eye, of course. It makes quite a bit of sauce which is good to sop up with bread or maybe serve over noodles.

Cream-Baked Endive with Bacon and Pecans

It’s fun to see people’s reactions to this dish. At first glance, it looks like just a pile of endive leaves. But I think there’s something really beautiful about it. The way to start is by eating a few of the top leaves, little endive cups holding orange juice and oil, and then begin filling the rest of them with the absurdly delicious crouton-and-cheese mixture hidden below, sort of like making your own taco. 

Excerpted from Estela by Ignacio Mattos (Artisan Books). Copyright © 2018.

Estela's Endive Salad With Walnuts & Ubriaco Rosso

Parsley is one of the most reliable additions to a dish, but what about making it take center stage? This salad can be the perfect light start to heavier dishes served in colder months, like shepherd’s pie or baked chicken casserole, bringing a pop to winter meals. An ingredient as strong and sweet as an orange is a perfect companion for the parsley and the sharp crunch of endive.

NOTE
Blood and cara cara oranges are usually available only in winter, so feel free to change the variety if you find they aren’t available. Make sure to check the quality of the oranges you are purchasing though: mealy, off-season citrus will make the entire dish lose its character. You want fragrant oranges that aren’t too firm. You can also substitute other lettuces for endive, but choose a sharper variety (like arugula or radicchio) to keep the contrast with the sweetness of the orange. Lastly, if you can’t find sherry vinegar, you can use red wine vinegar instead.

Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press

Orange, Parsley & Walnut Salad

Growing up in Italy, steak was inevitably served grilled with olive oil and lemon as an easy preparation perfect for summertime outdoor dining.

But as summer recedes and we head indoors, I like a richer, more substantial preparation of my steak, and so I start turning my mind towards the French way with food, where things are built up more and more likely to be sauced. In this recipe, pepper-crusted steak is seared, sliced, and served over braised endives and alongside a horseradish crème fraîche. Sounds complicated, but once the endive is cooked and the steak is seared off and rested, it’s a quick dish to put together, suitable for a fancy dinner or just a very comforting Sunday night meal, and it tastes and looks fancier than it actually is.

Steak with Braised Endive and Horseradish Cream

Delight in all of the familiar flavors and textures of a traditional French lentil and goat cheese salad—chewy lentils, creamy and tangy cheese—while also enjoying a recipe that's 100% dairy-free and vegan-friendly. The cashew cheese consistency should be somewhere in between a very thick hummus and a soft goat cheese—you'll know it when you see it. Add water gradually so that you can be sure to control the texture to your liking. 

French Lentil and Arugula Salad with Herbed Cashew Cheese

This is the best-yet recreation of a traditional Roman recipe with American ingredients (dandelion greens are an imperfect substitute). The melting ice cubes are essential for watering down the very intense dressing, and will also keep the endive curled up and crisp, the dressing focused and sharp. Adapted slightly from 

Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style

This dish is my once a year holiday treat, and best enjoyed with a group and a little cider or white wine.

Camembert and Calvados

This recipe was inspired by Food Network Kitchen's Roasted Pear and Blue Cheese Salad.

This salad is wonderful in the fall when pears are in season and the weather is turning colder.  I made it for my parents when they came to visit one November, and they liked it so much, my mom asked me to make it for Christmas Eve.  With a thick slice of multi-grain french bread and sliced chicken breast, it’s a nice, light meal, but it can easily be made a smaller, starter salad by removing the meat. - moka

Perfect Pear Fall Salad

Fresh cranberry relish is one of my favorite parts of the Thanksgiving table.  Here is a festive and refreshing starter or salad that substitutes a crisp Fuyu persimmon for orange, uses the relish as a filling for endive spears, and is finished with a tangy goat cheese dressing and toasted walnut pieces.  Perfect for the holidays, the dressing, fruit and walnuts are all make ahead items, leaving only the scooping and drizzling duties right before serving.  Note: This will make more dressing than you need; it is delicious on salads! - gingerroot

Cranberry and Persimmon Filled Endive with Tangy Goat Cheese Dressing

After a week during which my kitchen felt like an apple cake factory, I figured it was time for a salad. So I took the concepts behind escarole salad with warm bacon dressing and pear and blue cheese salad -- two salads I love -- and combined them. I crisped bacon in a pan, then sauteed shallots and figs, and finished the dressing with red wine vinegar and a little sugar. The warm dressing softens the lettuce leaves (I used curly endive but you could use escarole, arugula or romaine). And for a little salinity to contrast with the sweet figs, I crumbled some blue cheese on top.

Warm Fig and Blue Cheese Salad

This is a modified version of a recipe from the cookbook, Everyday Food.  After making it many times, I kept changing it here and there.  I like to think of this salad as a edible representation of the tasty transition from summer into fall.

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